Oven baked turkey. How to cook a turkey: Oven baked turkey

01.11.2019 Seafood

Turkey meat is often recommended for diet. It contains many amino acids, vitamins, it is tasty and nutritious. Moreover, its caloric content is relatively low. There are many ways to cook turkey meat: fry, cook, stew, bake. All these methods have advantages and disadvantages, but baking is recognized as one of the best cooking methods. When baking a turkey, you can ensure that it is well baked and remains juicy, even if cooked whole. In addition, if desired, you can get a golden crust, much more appetizing than when frying. However, for this you need to know how to cook the turkey in the oven correctly.

Features of cooking, so that the turkey is juicy and soft

Tips for cooking turkey should preferably be studied in advance to go shopping prepared. However, they will not interfere with those who already have a turkey.

For baking in the oven, especially if you plan to cook the whole bird, only a young turkey weighing up to 4 kg is suitable. It can be recognized not only by weight, but also by light, relatively thin skin. If you buy meat already cut into pieces of turkey, pay attention to the slices: they should be slightly moist and shiny. If the meat is sticky or covered with a crust, then you should not choose it.
Buying a whole turkey for baking should be a couple of days before the intended feast. If you buy it earlier, you will have to freeze and thaw, which will not affect the organoleptic qualities of the finished dish in the best way. If you buy immediately before cooking, you may not have time to pickle the meat.
It is better to bake chilled meat in the oven, especially when it comes to dietary turkey meat. Frozen and thawed meat becomes less juicy. So that the dish prepared from frozen meat does not turn out to be too dry, it is thawed without a sharp temperature difference, that is, in the refrigerator.
To prevent turkey meat from drying out during baking, you can use a sleeve or foil. If foil is used, it is better to wrap the legs and wings of the bird in separate pieces, and then pack the whole carcass into the foil. Then it will be possible to remove the foil layers gradually. This will allow you to get a golden brown crust, but the wings and legs will not burn out and will not dry out. It is recommended to make several punctures in the sleeve before baking. They are needed for the release of steam. Otherwise, steam may break the packet.
In order for the turkey to be juicier, you can move its skin and put pieces of butter under it. To form a delicious crust with oil, the bird is greased from above.
The cooking time of the turkey in the oven depends on the temperature in the oven, the size of the bird or its pieces, and also on the recipe. Usually, in order to bake a turkey weighing 4 kg, it takes 3 hours.

You can bake a turkey with or without minced meat. The whole bird is usually stuffed with fruits, mushrooms, vegetables, cereals. Prunes are often used as ground meat for turkey rolls. You can bake turkey immediately with potatoes and other vegetables. In this case, you get a complete dish. Other recipes make cold snacks from turkey.

Whole Baked Turkey

turkey - 4 kg;
onions - 0.2 kg;
thyme - 10 branches;
salt - 150 g;
sugar - 120 g;
garlic - 7-8 cloves;
black pepper peas - 20 pcs.;
water - 4–5 l;
butter - 0.4 kg.

Cooking method:

Wash the gutted carcass of a turkey, remove the neck.
Pour 4 liters of water into a large container, put salt, sugar, pepper in it. Heat to a boil so that the bulk solids dissolve.
Peel the onions and cut them into half rings.
Cut garlic cloves into thin plates.
Put onion and garlic in brine. Add thyme there.
Remove the brine from the stove.
When the brine has cooled to room temperature, dip the turkey in it. If the brine does not cover it completely, add boiled water, but not more than a liter. Put in the refrigerator. It should be marinated for at least 6 hours, but it is better if it is in the marinade for 24 hours.
Remove the carcass from the brine, dry.
Pull off the skin and place slices of softened butter under it, using about 100 g. Lightly massage the turkey through the skin to distribute the butter evenly.
Lubricate the turkey on top with a small amount of softened butter. Grease should also be a large sheet of foil, which must be laid on the oven grate. Make several small holes in the foil so that the juice can drain down, place a baking sheet under the wire rack.
Make a pair of incisions in the breast area and hide the turkey wings in them. Tie the legs together.
Lay the bird on the foil-covered grill with its back facing up.
Turn on the oven and bake the turkey at 180-200 degrees and a half hours.
Lubricate the back of the turkey with oil, turn over, lubricate the abdomen. Continue to bake for another hour.
Lubricate with the remaining oil and bake for another half hour. Check the readiness of the bird with a knife and remove it from the oven.

Whole baked turkey can be served whole or cut into pieces to the festive table. It does not hurt to cook a side dish of baked vegetables.

Oven-baked turkey stuffed with vegetables

turkey - 3 kg;
olive oil - 80 ml;
butter - 100 g;
onions - 100 g;
carrots - 100 g;
hot peppers (optional) - 1 pc.;
greens (rosemary or parsley) - 20 g;
lemon - 1 pc.;

Cooking method:

Remove the butter from the refrigerator and place in a warm place to make it soft.
Rinse the gutted carcass of the bird in running water and dry.
Having stretched the skin, push pieces of butter under it, spread it under the skin with your fingers with massage movements.
Peel the onion and cut it into half rings.
Cut the carrots into thin cubes or grate.
Stuff the turkey with vegetables, put the greens in it. Sew so that the filling does not fall out.
With a mixture of salt and pepper, grate the turkey on all sides. Tie your legs, press your wings.
Place on a baking sheet covered with foil.
Squeeze juice from lemon, mix with olive oil. Pour turkey over this sauce.
Put the turkey in the oven, heated to 200 degrees, bake at this temperature for half an hour.
Reduce the temperature in the oven to 180 degrees and continue to bake for one and a half hours. Check for availability. If the juice flowing out of the carcass when it is punctured with a knife has a reddish tint, continue baking for another half hour. If the bird has already managed to bake, it is not worth keeping the extra time in the oven.

Before serving, do not forget to remove the filling from the turkey and put it next to it.

Roasted turkey fillet

turkey fillet - 1 kg;
soy sauce - 120 ml;
vegetable oil - 20-30 ml;
spicy herbs, spices - to taste.

Cooking method:

Wash the fillet. Blot with paper towels. In each piece, make a deep, long cut, put in it a mixture of spices and herbs.
Marinate the turkey fillet in soy sauce for 2 hours.
Prepare a few pieces of foil (according to the number of pieces of fillet). Oil them.
Wrap the fillet in foil. Put on a baking sheet.
Bake at 200 degrees for 50 minutes. Fold the foil 5 minutes before cooking to lightly brown the meat.

Serve the fillet hot with a side dish of vegetables and potatoes or cold, slicing across the slices. As a side dish, you can cook stewed vegetables.

Sleeveless turkey medallions

turkey medallions - 0.5 kg;
honey - 35 g;
a mixture of peppers - 5 g;
salt to taste;
garlic - 1 clove;
dried rosemary - 10 g;
balsamic vinegar - 50 ml;
cheese - 100 g.

Cooking method:

Finely grate the cheese to immediately make a sauce out of it.
Pass the garlic clove through the press, add to the cheese.
Pour a mixture of peppers, rosemary into a bowl of cheese, add a little salt.
Melt the honey to a liquid, mix with vinegar.
Pour the mixture into the cheese, mix well.
Wash and dry the medallions with a napkin.
Place half the cheese-honey mixture in the baking sleeve. Put the medallions on it, cover them with the remaining mixture.
Fix the sleeve on both sides, make narrow punctures in the film with a toothpick.
Put on a baking sheet and place it in an oven preheated to 220 degrees for 40 minutes.

Serve the turkey medallions hot as soon as they are cooked. Potato garnish will go best for them.

Turkey medallions baked in foil

medallions - 0.5 kg;
dried basil - 10 g;
cheese - 100 g;
tomatoes - 100 g;
vegetable oil - 10 ml;
sour cream - 20 ml;
salt, pepper - to taste.

Cooking method:

Mix sour cream with salt, pepper and basil.
Wash the tomatoes, cut into circles.
Finely grate the cheese.
Wash turkey medallions, pat them with a kitchen towel.
Put each locket on a piece of foil greased with vegetable oil.
Lubricate the medallions with sour cream sauce.
Put a mug of tomato on each locket.
Sprinkle with cheese.
Lift the ends of the foil and fasten them at the top so that the foil does not jam the cheese.
Put on a baking sheet and place in an oven preheated to 200 degrees. After half an hour, unfold the foil and bake for another 10 minutes.

If you make turkey medallions according to this recipe, you can serve them as a hot snack to the festive table. They look appetizing, the meat is juicy and tender.

Turkey Boiled Pork

turkey fillet (breast) - 0.8 kg;
mustard (sauce) - 40 ml;
provencal herbs - 20 g;
garlic - 3-4 cloves;
salt, black pepper - to taste.

Cooking method:

Wash and dry a large piece of turkey fillet with a towel.
Peel the garlic, cut the slices into 3 parts.
After making thin deep cuts on the sides of the piece with a knife, stuff the meat with garlic.
Rub a piece with a mixture of Provence herbs, pepper and salt. Spread mustard.
Refrigerate for 2 hours to marinate the turkey.
Wrap the turkey fillet in foil, making an envelope out of it. Put in an oven preheated to 220 degrees by 35–40.
Leave the turkey in the foil until it cools down.

After the meat has cooled to room temperature, it should be transferred to the refrigerator. Before serving, it remains to be cut into thin slices and spread on a dish. It’s a good idea to cook “boiled pork” from turkey for the festive table.

Prune turkey

turkey fillet - 0.8 kg;
prunes - 0.2 kg;
vegetable oil - 50 ml;
salt, pepper - to taste.

Cooking method:

Pour dried seedless prunes with warm water for 15 minutes. Take out, wring out, cut into strips.
Wash, dry and chop the turkey fillet into escalopes. Beat it with a culinary hammer.
Mix salt with pepper and grate the chunks of turkey on both sides.
On each piece, put a spoonful of chopped prunes, roll it into a roll and tie a thread.
Grease a baking dish or a baking sheet with high sides with oil, put rolls on it, sprinkle with the remaining oil.
Bake turkey rolls with prunes at 200 degrees 35–40 minutes.

Before filing, the thread must be removed, rolls cut into rings. They look very appetizing. If you want the meat to be even more juicy, you can cook such rolls with bacon by wrapping thin slices of pork on each roll before wrapping it with thread. However, the calorie content of the finished dish will increase significantly due to this.

You can cook the turkey in the oven in whole or in pieces, with or without filling. Baked turkey can be served as a cold appetizer or as a main course - it depends on the recipe. If everything is done correctly, the meat will turn out tender and juicy.

Turkey meat is considered a dietary product, has a rich taste, dense structure, so they can replace pork in the preparation of, for example, boiled pork. And baked whole in the oven, the turkey becomes a real decoration of any holiday table.

Ingredients

The main ingredient:

turkey carcass 3.5-4 kg
salt 3-4 tbsp

For filling:

carrots 3 pcs.
dried apricots 120 g
raisins 120 g

For the sauce:

honey 2 tbsp. if liquid, or 1 tbsp. with a slide if thick
butter 100 g
a mixture of peppers in a mill
ground black pepper 1 tsp
ground paprika 1 tsp
zira ½ tsp

Cooking

Take the turkey carcass. We grind it over the fire, removing feathers and fluff remaining after plucking.

Then, thoroughly rinse the turkey under running water, remove the carbon deposits and dry with paper towels. We collect salt in the hand and carefully rub the turkey inside and out with it.

On a note. More or less may be required than indicated in the recipe. It depends on the size of the carcass (I had an average turkey, so she poses with all sides) and how well they wiped water from its surface.

Now let's get into the filling. We peel three carrots. We cut them into large pieces - about 2-3 cm in height and width.

We rinse and sort out the raisins, removing twigs, crumpled berries, seeds. Let the water drain.

We wash and dry the dried apricots. Mix carrots, raisins, dried apricots. Set aside.

Now make the sauce. Put honey in the bowl. In our case - thick.

Take a pack of butter. Cut off half, cut into small pieces in a saucepan for a water bath and send to melt.

When the butter has completely melted, pour the mass into a bowl with honey and mix.

Pour a spoonful of black pepper, make a few turns of the mill to add a mixture of peppers.

We stir, add paprika and zira.

Stir again, the mass becomes like a thick tomato sauce.

Thoroughly mixed sauce grease the inner surface of the turkey. We fill it with a mixture of carrots and dried fruits and connect the edges with the toothpicks in the lower part of the carcass so that the filling does not fall out.

Then we grease the sauce again - now the turkey is outside.

We take a large pan, spread the foil in several layers with a margin so that it can cover the carcass during baking. Put the turkey breast up. We wrap it tightly so that there are no gaps, and the meat is tender and juicy. We put in a well-heated oven (270 degrees) for half an hour to warm the carcass. After that, reduce the heat to 190 degrees and cook the turkey in the oven for 2-2.5 hours.

You can check the readiness of meat by piercing it and looking at the color of the juice. If it is pink, it is necessary to cook the carcass a little more, if it is transparent - it is time to remove it from the oven. It is not necessary to water the allocated juice during the preparation process. Thanks to the combination of honey and butter, the crust is very ruddy.

Secrets of Delicious Turkey Cooking

During the cutting of the carcass, the filling can be thrown away - it has already made the meat fragrant and will no longer be useful.
The turkey in the oven always turns out to be tasty, but in the breast where the white meat is located, it can still remain rather dry and slightly salted. We did not have time to cook pickled turkey, meanwhile, this method of preparation - with preliminary pickling - is the most effective if you want to get a juicy, moderately salted baked carcass.
If there is no time to pickle, for better salting, you can rub with salt not only the skin on the breast, but also under it, carefully lifting it with a knife.
For the filling, you can use chopped sour apples, half-cooked rice, mushrooms, fried with onions, and everything that your imagination will ask.

Irina Kamshilina

Cooking for someone is much nicer than for yourself))

Content

How to cook a turkey in the oven

An ideal option for cooking poultry is considered if you bake a turkey in the oven. The even distribution of the temperature effect will allow the meat to fry well and get a golden crust on top, which will hold back the internal juice. To make the dish perfect, use a few simple practical tips, which can be found below. A collection of interesting recipes will help you decide how to bake turkey in many ways.

How much to bake

Cooking time will depend on the size of the portioned slices and their quantity, therefore, when preparing the whole bird in the oven, it will take more than an hour and a half. Pre-marinated meat cooks faster, increases the speed of baking the use of foil or sleeve.

The speed of the baking process can be affected by the model of household appliances inside which the carcass will be cooked: the number of minutes to heat the oven should be taken into account. According to average data, if you take a whole bird carcass as a starting point, then it will take about one to two hours. For each recipe, an approximate period is indicated, after which the dish will be ready, for every half a kilo of meat is given about 20 minutes.

How to pickle

Recipes with photos

A simple recipe that even a novice cook can handle. The taste of the dish resembles a traditional pork skewers. While the turkey is baked, use the time to prepare a delicious cranberry sauce, the method of preparation is indicated in the recipe. Such a dish with a whole baked turkey will become the central decoration of the table.

Ingredients:

fresh turkey - 1 piece (2.2-2.8 kg);
olive oil - 3 tablespoons;
softened butter - 3 tablespoons;
onions - 1 medium-sized piece;
hot pepper pod - to taste;
carrots - 1 medium-sized piece;
ground black pepper - 1 teaspoon;
greens (rosemary, parsley);
lemon - 1 piece;
salt;
cranberries - 300 g;
sugar - 1 cup;
water - 75-90 ml.

Cooking method:

Rinse the prepared turkey carcass well from above and inside under running water. Dry on all sides with a paper towel.
Peel vegetables. Cut carrots lengthwise into long strips, onion in half rings. To place inside the bird, adding to the vegetables sprigs of greenery. The entrance is covered with a piece of foil, which will prevent burning of the filling.
Tie the legs with a thick thread so that the beautiful shape is preserved during the baking process. It is recommended in the same way to fasten the entire carcass along a longitudinal line.
Rub the outer surface with a mixture of salt and ground pepper.
After laying the carcass on a baking sheet, on which excess of melted fat will drain, pour it with a mixture made from lemon juice, olive and butter.
The first stage of baking should last about 20 minutes at a temperature of 200-210. Having reduced the heating reading to 160, leave the turkey inside the warm oven for a couple more hours, until fully cooked.
Cranberry sauce is easily prepared by combining berries, sugar, water, lemon juice and hot pepper, boiling the mixture for 5-7 minutes and chopping with a blender.

In foil

Using food foil for the turkey roasting process can reduce cooking time. Due to the reflective properties, a higher temperature is created inside the bird, excluding burning. The turkey baked in foil has a juicy flesh and a rich aroma. To form a golden crust at the end of the process, the foil can be expanded.

Ingredients:

turkey fillet - 800 g-1 kg;
soy sauce - 6 tablespoons;
spices for white meat - 4 teaspoons;
salt.

Cooking method:

Rinse slices of fillet well, remove excess moisture with a paper towel. Cut the sharp end of the knife into the meat, where to place part of the spice mixture.
Use the rest of the spices on the fillet surface.
Put the pieces of meat in a bowl and pour in soy sauce so that the entire surface of the fillet is under the liquid. Put in the cold for 3-4 hours.
After marinating, wrap each piece individually in foil.
The oven must be heated to 210-220 degrees. Put turkey fillet in foil on a baking sheet, note the baking time - 50-55 minutes.
To get a golden crust 5-7 minutes before the end of the process, expand the top layer of foil.

Up the sleeve

It will be tasty and beautiful if you cut medallions from the fillet. The turkey in the oven in the baking sleeve is very juicy and aromatic. Portioned smooth slices of meat fillet evenly bake thanks to a protective film. A mixture of cheese, honey and seasonings will give special taste and aroma to the cooked dish. The dish will be relevant on the table at any time of the year.

Ingredients:

turkey medallions - 6-7 pieces;
liquid bee honey - 1 tablespoon;
a mixture of ground peppers - ½ teaspoon;
salt;
garlic - 1 clove;
dried rosemary - 1 spoon (tbsp.);
balsamic vinegar - 2-2.5 tbsp. spoons;
grated cheese (parmesan) - 6-7 tbsp. spoons.

Cooking method:

Rinse the medallions, towel dry, put in a baking sleeve.
Mix grated cheese, chopped clove of garlic, pepper, salt, dried seasoning, vinegar and honey.
Put the mixture to the medallions in the sleeve and shake well several times, fixing the edge.
Put in the cold for 50-60 minutes for a good pickling.
Without removing the medallions from the sleeve, put on a baking sheet and put in the oven for 40-45 minutes, which is heated to 200 degrees. On top of the sleeve, make 1-2 small punctures.
A dish prepared in this way will be in perfect harmony with mashed potatoes, boiled rice or fresh vegetables.

Turkey thigh

A simple basic recipe for cooking turkey in the oven, which even a novice cook can handle. More experienced housewives can independently add to the proposed method different seasonings, marinades or spices at their discretion. Each type of added dried herbs or peppers will make the meat taste particularly interesting and unique.

Ingredients:

turkey hips - 4 pieces;
salt;
ground pepper black;
greens (sage, basil, cilantro, dill);
softened butter - 6-7 tablespoons.

Cooking method:

Rinse portioned hips under running water, removing feathers from the skin.
Dry the surface with paper towels or a towel.
Rub with salt and pepper on all sides. Place greens and a little butter under the skin.
Grease a baking sheet with oil and lay out the hips.
Bake turkey thigh fillet in the oven at a temperature of 180-190 degrees for 30-35 minutes.
Willingness to check in this way: pierce the thighs with the tip of a knife. The juice of the finished dish should not have an admixture of pink or red.

Breast

Some housewives avoid cooking the breast in the oven, fearing that the meat will be dry and not tasty. The proposed recipe, despite its simplicity, will help to cope with the preparation of the dish and get a wonderful taste. The result will exceed all expectations, the breast will turn out juicy, soft, with the aroma of seasonings and spices, which will give a special piquancy.

Ingredients:

breast fillet - 0.9-1.1 kg;
salt;
ground white pepper;
rosemary.

Cooking method:

Sprinkle well washed turkey breasts with salt, pepper and rosemary, removing excess water beforehand.
Put the breast slices in a sleeve and, having fixed both sides, leave for an hour at room temperature. During this time, the meat will take in the right amount of salt, spices and well marinate.
Place the sleeve on a baking sheet and put in a hot oven (preheat to 220 degrees in advance) for 25-30 minutes. After a while, do not rush to remove the turkey from the oven and sleeve. A gradual decrease in temperature and a protective film will not allow natural juice to evaporate. After a couple of hours, the cooked pastrami can be cut and laid out on a dish, decorated with sprigs of greenery.

Boiled pork

At the festive table, turkey pork, which was cooked in the oven, will look wonderful. It can be seasoned with different seasonings, have a filling that, when cut, will give the dish an originality. It is recommended to try one of the options for cooking turkey pork with the addition of dried herbs and French mustard.

Ingredients:

fillet - about 1 kg;
ground pepper;
salt;
french mustard - 2-3 tablespoons;
provencal, Mediterranean dried herbs;
garlic - a few medium cloves;

Cooking method:

For boiled pork, it is advisable to choose a thick portion of the fillet, wash it well and dry it.
On the circumference and on the sides, make numerous more cuts, where to put thin strips of garlic. The larger their number, the more piquant the meat will turn out.
Top pieces of poultry roll in a mixture of salt, dried herbs and pepper. Lubricate with mustard. Covering with cling film, send for a couple of hours in the refrigerator.
Spread the pickled meat on a piece of foil and wrap it in the shape of an envelope, tightly connecting the edges.
After heating the oven to 210-220 degrees, put the envelopes on a baking sheet, bake for about half an hour.
Unfold the foil after the boiled pork has cooled down.

Steak

Based on the steak, you can make original tartlets with filling that will decorate any table, even New Year's or wedding. Instead of the oven, you can use the grill. For the filling, any vegetables are at the discretion of the hostess. The combination of turkey meat with mushrooms will add zest. Learn how to cook this unusual tasty dish.

Ingredients:

turkey steaks - 8-10 pieces;
fresh champignons - 250-300 g;
medium carrot - 1 piece;
eggplant - 1 piece;
onions - 1-2 pieces;
hard cheese - 150-200 g;
mayonnaise - 100 g;
salt, seasoning.

Cooking method:

Start preparation 2-4 hours before the start of baking. To do this, grate washed and dried steaks with salt, spices, coat with mayonnaise or sour cream. Leave for several hours for pickling.
During this time, you can prepare the filling for the baskets. Wash onions, mushrooms, carrots, peel. Cut the eggplant into cubes, salt to remove bitterness, and after 10-15 minutes drain the resulting water. Grate the root crop, finely chop the onion and mushrooms. Fry everything in vegetable oil until golden brown.
Arrange the marinated steaks on a baking sheet greased with vegetable oil and send to the middle shelf of the oven at 200 degrees. After 30 minutes of frying, the edges of the steaks will rise, which will give them a resemblance to a basket.
Put a fried mixture of vegetables and mushrooms on each serving of steak. Sprinkle with grated cheese and put again in the oven for 10 minutes. Eat hot.

With potatoes

Tasty cooked turkey baked with potatoes in the oven is very simple, fast and has an unrivaled taste. It is similarly prepared both in the sleeve and inside the clay pot. Using a heat-resistant film will speed up the process of preparing a meat dish with potatoes. When using pots, it is recommended to remove the lid to give a crust to the top layer.

Ingredients:

fillet - 500-600 g;
potatoes - 800 g - 1100 g;
salt;
greenery;
spices to taste.

Cooking method:

Cut the meat into medium-sized pieces (2-3 cm), rinse, and allow the water to drain.
After peeling potatoes, cut it into pieces equal in size to meat.
Put everything in a baking bag, add spices, salt, chopped herbs. Shake well several times and tie the edge firmly.
Put on a baking sheet, pierce a couple of small holes.
In a hot oven (about 190 degrees) put meat and potatoes for 45-55 minutes. The juice secreted by the meat soaks in pieces of potato and gives a special flavor to the dish.

Cutlets

For cutlets, shin meat is better, then they will be very juicy and resemble beef. The process of preparing meals from dietary meat is not much different from the traditional one. Baked turkey cutlets are easily perceived by the body and are recommended for people who want to reduce their excess weight, but are not ready to limit their meat consumption.

Ingredients:

meat without bone - 1 kg;
egg - 2 pcs.;
onion - 1 pc.;
white bread;
breading flour;
vegetable oil;
salt.

Cooking method:

Pre-rinse the meat, soak the bread in milk or water, peel the onion.
Scroll turkey meat with onions in a meat grinder.
Add salt, eggs, soaked bread to the minced meat. Mix everything.
Form round balls of medium size, roll them in flour.
Put on a baking sheet. Turkey cutlets are juicy and rosy. Baked at a temperature of 220 degrees. Willingness to check by using a skewer: the clear juice released at the puncture site indicates the complete readiness of the cutlets.

Stuffed rolls

Turkey roll can have different fillings: onions with carrots, prunes, eggs. Try one of the festive options, which can become the main dish on the table. Beautifully laid out on a flat dish turkey rolls do not forget to decorate with sprigs of greenery, which will be wonderful to combine with light meat and dark stuffing from prunes, not only externally, but also to taste.

Ingredients:

turkey escalope fillet - 800-900 g;
dried dried prunes - 150-200 g;
salt, spices.

Cooking method:

Cut the fillet into portions for both the escalope and make thin chops with a hammer. Rinse, allow time to drain water.
Roll each slice in a mixture of salt and seasoning.
Hold the prunes for 10-15 minutes in hot water for steaming. Cut into strips.
Stuff, spreading prunes on prepared “pancakes” of meat. Twist the rolls and fasten them with a skewer or thick thread.
Put on a baking sheet with vegetable oil, bake at 180 degrees.

With apples

The recipe for a wonderful turkey fillet with apples in the oven is ideal for the New Year or Christmas holidays. The dish will become a decoration on the table, it turns beautifully and brightly in the photo. The recipe is identical to the preparation of Peking duck, which many consider a delicacy. Without much effort, please your loved ones with turkey, cooked according to the proposed recipe.

Ingredients:

fillet - 1.2-1.5 kg;
green apples - 2-3 pieces;
honey - 2-3 tablespoons;
garlic - 3-4 cloves;
ginger, black pepper, ground nutmeg - 1 teaspoon each;
mustard powder - 0.5 teaspoon;
olive oil - 5-6 tablespoons;
salt.

Cooking method:

Wash and chop the turkey fillet in large pieces (4-6 cm). A little beat off, salt, sprinkle with pepper.
Prepare the marinade by mixing ground ginger, nutmeg, mustard powder, crushed garlic, honey, olive oil. Put pieces of turkey fillet in it for several hours.
Put pieces of meat on a dry baking sheet, place cut apples in slices on top, which can be combined with pineapple, pumpkin. Pour the remaining marinade.
The oven should be very hot (220-230 degrees). Bake for about 30-40 minutes.

A few tips on how to cook a turkey in the oven so that the meat is not hard and dry, will help many housewives who decide to decorate their table with such a chic dish:

the bird should only be fresh, frozen meat for cooking in the oven will not work;
if the size of the carcass is large, it can be poorly baked, so it is worth cutting the bird into fillet, drumstick, wings;
use foil or a special sleeve during baking;
the use of marinades will allow the meat not to lose its juiciness;
watch the temperature of the oven.

Video

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A festive traditional turkey is at your table! In the foil, the meat is very tender and juicy. Choose recipes for your table.

The most important thing is to properly cook turkey meat without losing all that is good in it. The best option is to bake turkey fillet in the oven in a foil with spices. Fillet removed from the breast is the most dietary part of the turkey. Cooking in foil in the oven will allow you to bake meat in your own juice, which is much more useful than roasting or stewing. And spices are the "soul" of the dish, giving it a unique taste and incomparable aroma.

turkey fillet - 500-800 g
garlic - 6-7 cloves
salt - 4 tsp
black pepper (ground) - 1 tsp
olive oil - 1 tablespoon
basil - 1 tsp
curry - 1 tsp
coriander - 1 tsp

Prepare the ingredients.

Marinate the turkey fillet. To do this, prepare a solution: dilute salt and black pepper in water. Water needs so much that it covers a piece of fillet. Pour the solution into a deep bowl, place the washed fillet in it and refrigerate for an hour.

Mix spices with olive oil.

Remove the turkey fillet from the refrigerator, drain the salt and pepper solution. Coat a piece of fillet with a mixture of seasonings and oil.

Peel and chop the garlic.

Make several cuts in the meat with a sharp knife. Insert the garlic into the resulting “pockets”.

Transfer a piece of fillet to a baking sheet covered with foil.

Cover a piece of fillet with foil on top. Fold the edges to make an envelope.

Preheat the oven. Place a sheet of turkey fillet wrapped in foil in the oven. Leave it there for half an hour. After this time, remove the sheet with the foil envelope and cut along the top. Put the sheet back in the oven for 10 minutes. During this time, the fillet is baked.

Oven baked turkey fillet. The photo shows that a piece of meat covers a layer of baked spices, so its surface has a brownish-greenish color. This color is obtained due to a mixture of curry and basil. While the fillet was in the oven, it was saturated with the aroma of spices, and their taste penetrated the meat. Therefore, for those who do not like the abundance of seasonings, those who are not used to tasting spices in their tongues, you can peel them with a knife.

Baked turkey fillet in the oven can be served chopped into portions. It is perfectly complemented by fresh vegetables or a side dish: potatoes, boiled rice or pasta. Enjoy your meal!

Recipe 2: oven-baked turkey in foil

If you are thinking how to cook a turkey in order to maintain maximum benefit and taste, then you should definitely adhere to such basic rules:

for cooking, it is not advisable to resort to such a heat treatment method as frying, baking or stewing is much better. An ideal dish can be called, for example, turkey fillet baked in the oven;
to make a delicious turkey it is better to pickle it in soy sauce, wine or dairy products such as low-fat kefir. In such a marinade, the dry turkey breast is soaked becomes softer and more juicy;
if turkey is cooked in the oven, foil should be used. The thing is that with this cooking method, the meat is cooked in its own juice and not a drop of flavor is lost.

Turkey fillet - 700 gr
Spices for pickling -3 tsp
Soy sauce - 5 tbsp.
Salt - as needed

The meat should be baked at a temperature of 220 degrees for about 40-60 minutes, depending on the thickness and size of the piece.

In the process of cooking, it is necessary to ensure that the meat is not overcooked - otherwise it will become dry and completely not tasty. The fact is that turkey dishes, and any of their recipes, honor this rule very sacredly - do not cope and everything is gone. If you find it difficult to navigate on your own, you can use a special meat thermometer. In our case, the temperature of a perfectly fried dish will be approximately 58 degrees.

Recipe 3, step by step: baked turkey breast in foil

I propose to cook in the oven a delicious turkey fillet. The fillet is baked whole in foil and is great for sandwiches. Preparing meat according to this recipe is very simple, even a novice housewife can handle it.

500 g turkey fillet;
3 tbsp. l soy sauce;
2 tbsp. l olive oil;
2 tsp salts;
3 cloves of garlic;
ground black pepper, Provence herbs, turmeric, basil - to taste.

Recipe 4: how to bake a turkey in the oven in a foil with tangerines

Since New Year and Christmas are ahead, I want to offer you to serve a turkey fillet baked in the oven in a foil with tangerines under a honey crust at the festive table. You have no idea how juicy and tasty the turkey is. No, of course, you can cook such meat for any holiday or romantic dinner, just the tangerine aroma in our consciousness is certainly associated with these magical winter holidays.

This is not the most difficult dish from the category of hot meat snacks, fiddling with it for long and not too troublesome. And as a result, you get a stunning look and unrivaled taste. Be prepared for the fact that your family, having once tried a turkey with tangerines, will repeatedly demand this dish for all the coming holidays.

turkey fillet - 2 pieces (about 1 kg);
coarse salt - 1 teaspoon;
freshly ground black pepper - 1 teaspoon;
paprika - 1 teaspoon;
tangerines - 10 pieces;
honey - ½ cup.

Thoroughly wash the turkey fillet and lay on a paper towel to dry it. In a small bowl, mix the salt with paprika and black pepper. Sprinkle the fillet well on all sides with the resulting mixture.

Wash fruit and dry with paper towels. 4 do not peel the tangerine and cut the slices with zest, peel the rest and squeeze the juice out of them.

Put the fillet on a kitchen board, take a sharp knife and make transverse cuts on the entire surface of the meat, leaving a distance of about 1 cm between them. Slightly cut the cuts with black pepper and leave it in this form for 15 minutes.

Now, in each incision, carefully arrange a circle of mandarin. To prevent fruit pieces from falling out, wrap the fillet with thread or fasten with wooden skewers.

Heat the oven to a temperature of 200 degrees. Put the fillet on the foil, wrap it, just do not wrap it too tightly, place it in a deep baking sheet or baking dish. Put in the oven for 1 hour.

In the meantime, prepare the sauce. Heat the honey in a water bath and mix it with tangerine juice. After an hour, remove the pan from the oven, unfold the foil, pour the turkey sauce and send back for another 15 minutes.

Well, the turkey with tangerines, baked for the New Year, consider it ready. Most importantly, write down the recipe or bookmark it. This, by the way, can be done right now by clicking on the small heart under the article.

Recipe 5: turkey thigh with paprika in foil (step by step)

Turkey Thigh - 1 piece
Garlic - 2 cloves
Mayonnaise - 1 tablespoon
Paprika - 1-2 tsp with a slide
Spices for poultry
Pepper

A piece of meat is mine, without removing the skins. In three quarters of a liter of cold water we breed a tablespoon with a slide of coarse salt. The thigh of the turkey is immersed in the solution and left for at least half an hour (or a couple of hours).

We take out the meat from the brine and dry it with a paper towel or napkins. Sprinkle with spices for the bird. I used seasoning, which includes dried garlic, mustard, caraway seeds, ginger, curry and paprika. You can use any mixture of spices for poultry available at home.

Now we meat the meat with garlic plates, chopping 1-2 cloves for these purposes.

In a bowl, mix one tablespoon of mayonnaise with one or two teaspoons of ground paprika. You can do without paprika if it is accidentally missing from your set of spices. Flavor with mayonnaise, and for a wonderful juicy dish this is enough.

Spread turkey thigh with a mixture of mayonnaise with paprika. You can leave for another fifteen minutes to marinate, or you can start cooking immediately.

To do this, wrap the meat in foil and place it in a preheated oven or in an air grill on the LOWER grill. We wrap it up quite tightly, trying to achieve the greatest tightness so that the juice does not leak when baking.

Bake for 1 - 1.5 at a temperature of 260 degrees. In the air grill, it is better to set LOW. Cooking time depends on the size of the thigh of the turkey and on whether the bone is left inside. On the bone, the meat is tastier, but the space around the bone is processed more slowly. After an hour, we check the readiness. If the toothpick freely enters the meat and no bloody juice is released, the meat is ready. We serve the turkey thigh hot with boiled potatoes, rice, and, in fact, with almost any side dish. Enjoy your meal!

Recipe 6: turkey baked in kefir marinade

We will bake turkey fillet in the oven with a special marinade.

Turkey fillet 1 kg
Kefir 500 ml
Lemon 0.5 Pcs.
Pepper 1 tsp.
Cheese 200 gr
Tomato 2 pcs.
Olive herbs 1 tbsp. l
Salt 1 tsp.

Prepared fillet, wash and dry. Pay attention to the size of the pieces, if they are large, then slightly cut them.

Prepare the marinade. Pour kefir into a deep bowl. We survive half the lemon. Salt and add pepper. Add Provencal herbs. If you have any other seasonings, for example, curry, then you can safely add them. Mix the resulting mass.

Soak the fillet in the marinade for 1.5 hours. During this time, the meat will be pickled and as a result will become tender and juicy.

We cut the foil into pieces. On each sheet we put one piece of fillet and add a spoonful of marinade. Wrap up.

Preheat the oven to 200 degrees. Cook the turkey for approximately 40 minutes.

While the turkey is cooked, grate the cheese and cut the tomatoes into circles.

After baking, open the foil and put in three circles of tomatoes and sprinkle with cheese.

Put in this form in the oven for another 10 minutes. It is necessary that the cheese is baked and forms a very tasty crust.

Recipe 7: turkey in foil with Italian herbs

A dietary and hypoallergenic dish of turkey, easy to prepare, and most importantly, juicy, which is not typical for dishes of their turkey breast.

Turkey fillet (breast) 500 g
Ground paprika 0.5 tsp
Lemon 1 pc.
Butter 10 g
Olive oil 2 tbsp
Italian herbs 0.5 tsp
Ground black pepper 0.5 tsp
Salt to taste

Wash and dry the turkey fillet.

Squeeze lemon juice, olive oil, spices and salt in a bowl.

Soak the fillet in the marinade for 10 minutes.

Turn the fillet over with the other side and leave for another 10 minutes.

Cut the foil, put the fillet on it, put a piece of butter on top.

Fold the top and bottom edges of the foil, and fold it with an envelope.

Make sure that the foil has retained its integrity and that envelopes can be easily opened hot.

Fold the finished envelopes onto the grate of the oven preheated to 180 ° C. From below put a baking sheet covered with paper for dripping juice. Bake for 40 minutes.

Open envelopes and leave to brown for another 10 minutes.

Serve hot with a side dish and light salad. The turkey is very juicy. Enjoy your meal.

Recipe 8, simple: turkey in garlic foil

Turkey in the oven - a godsend for any housewife! A simple recipe for hot and healthy meat for the festive table.
The turkey drumstick is baked immediately with a side dish in foil, while all useful substances are preserved and little effort is spent on cooking, the oven does the main work for us.

Mix in a bowl

finely chopped onions,
3 tbsp vegetable oil
sliced \u200b\u200bgarlic
½ tsp black pepper
1 tsp salt
basil.

Wash and dry the turkey with kitchen paper towels, coat with marinade.

Peel and cut the potatoes into quarters, salt and pepper, add a little sunflower oil.

Put turkey drumstick on the foil, lay the potatoes around. Close the foil and put the turkey in the oven, bake the turkey in the oven at 200 degrees and a half hours.

Open the foil and brown the meat for another 5-10 minutes. Turkey drumsticks served right in the foil. Undoubtedly, the hostess and the guests will like the way of cooking!

Recipe 9: whole turkey baked in foil (with photo)

Whole turkey is a traditional American dish that was enjoyed by all European eaters and more. You can cook this delicious bird in 1000 ways, but we present you the most delicious and easiest option! And so great and incomparable - a turkey baked whole!

Turkey 6.5 kilograms
Softened butter 200 grams

For brine:

Distilled pure water 5 liters
Salt 1 cup - (capacity 250 milliliters)
Sugar brown half a glass
Dried rosemary, ground 1 tablespoon
Black peppercorns 1 tablespoon
Dried ground thyme 1 tablespoon
Ground sage, dried 1 tablespoon
Paprika 1 tablespoon
Laurel leaf 2-3 pieces

The preparation of the turkey depends on the form in which the carcass was acquired. If a frozen bird lies in the freezer, put it in a bowl and put it in the refrigerator for the night, in 12 hours it will be almost like fresh. In the morning we get out of the refrigerator and let the carcass warm up to room temperature. Thawed turkey, put on a cutting board, remove the giblets from it and cut off the neck with a sharp knife. If the turkey is not frozen, just clean it from the insides.

Then we clean it from small feathers and hairs that could remain on the skin after cleansing. After thoroughly rinse the bird under a stream of cold running water inside and out from various kinds of pollution. Next, dry the turkey with paper kitchen towels, thus, getting rid of excess moisture, and put it in a deep bowl.

The brine can be prepared 1 day or a couple of hours before the bird is prepared. We fill a deep pan with clean distilled water, 5 liters of liquid is enough for a 6 - 7 kilogram bird. We put the container on a stove turned on at a strong level, bring the water to a boil and add salt to it.

Then we introduce the right amount of brown sugar.

And all the spices indicated for brine, as well as bay leaf.

We bring the liquid back to a boil, giving the spices the opportunity to dissolve their aroma. We boil the brine for 7 to 10 minutes until the sugar grains and salt crystals are completely dissolved. After we remove the pan from the stove and put it in a cool place so that the brine cools down.

We put the turkey in a large plastic bag and pour the cooled brine. Squeeze the bag so that air comes out, zip it up, install the resulting structure in a deep pan with the zipper up and put the container in the refrigerator. You need to filter the bird for 1 hour for every half kilo of weight, that is, 6, 5 kilograms per bird will take about 14 - 15 hours, during which time the meat tissues soften, soaked in salt and spices. But the best option is to salt the turkey 1 day before baking.

After the desired time has passed, preheat the oven to 200 degrees Celsius. We remove the pan with the bird from the refrigerator and drain the brine from the bag.

We thoroughly wash the turkey under a stream of cold running water inside and out. After re-drying the bird with paper kitchen towels, at this stage it is very important that there is no excess liquid on it.

Then we lift the skin on the dorsal part of the carcass and make a small longitudinal section with a knife, so that we get a pocket. We lower the strip of skin between the turkey legs and put it on the lower legs, thus fastening the turkey thighs.

In a small baking dish, we install a metal stand and put the turkey on it with the breast up. Optionally, you can hide the wings of a bird under the carcass.

We cover the form with the turkey with a large sheet of food-grade aluminum foil, connect its edges, sealing them so that there are no gaps.

We check the oven if it has warmed up to the desired temperature. After that, put the form with the turkey in the oven and bake the bird for 2.5 hours, about 10 minutes for every 500 grams of turkey.

After the required time, holding the shape with a bird with a kitchen towel, remove it from the oven, remove aluminum foil from it and screw the oven temperature to 175 degrees Celsius.

In a small bowl we put 200 grams of softened butter and knead it with a fork.

With a baking brush, apply creamy fat to the carcass from all sides, trying to touch the back.

And also lubricate the space between the hips and wings, using half of the total mass of fat.

We insert the kitchen thermometer into the thigh of the bird, next to the hip joint, we introduce it so that it does not touch the bone.

Set the form with the bird back into the oven and continue baking the turkey for 45 minutes or 1 hour until golden brown. Every 15 minutes, grease the bird with the remaining butter so that it blushes faster. When the arrow on the thermometer shows 170 degrees, remove the form from the oven, holding a kitchen towel.

Using two kitchen shovels, we transfer the turkey to a large flat dish, remove the thermometer from the bird, cover it with aluminum foil and let it brew in this form for 15 to 20 minutes, this will make the meat more juicy.

Whole baked turkey is served hot. By tradition, cranberry sauce or gravy prepared with juice that turkey itself has been served with this bird.

Cutting a turkey is very simple, first cut off the thighs and divide them into the thigh and lower leg. After we cut off the wings. Then cut the breast, cut it into 2 equal parts and each mode into separate portioned slices up to 2 - 3 centimeters thick. The back and breast bones with a touch of meat are divided into 2 parts each.

A light side dish, for example, boiled vegetables, mashed potatoes, tender vegetable salad, boiled rice, is suitable for such a bird. Ideal aperitifs for baked turkey are semi-dry or dry red wines. Enjoy it! Enjoy your meal!

Recipe 10: Oven-baked turkey with apples in foil

When the whole family gathers at the festive table, I want to cook something special. We offer a recipe for turkey baked with apples.

Turkey (4-5 kg) - 1 pc.
Apples - 1.5 kg
Salt - 2 teaspoons
Pepper - 1.5 teaspoons
Basil - 1 tbsp. a spoon
Olive oil - 0.25 cups
Russian mustard - 4-5 tbsp. spoons
Boiled potatoes for a side dish - 1-2 kg

Wash and dry the turkey.

Grate with salt, pepper and basil outside and inside.

Wrap in plastic wrap and refrigerate for 12 hours.

Chop apples.

Mix mustard and olive oil.

Turn on the oven and preheat it to 190-200 degrees. Get out and deploy the turkey. Spread it thoroughly with mustard sauce on the outside.

Insert chopped apples inside. Tie the legs.

Wrap the turkey with foil completely, in several layers. Put the turkey on a baking sheet, breast down. Breast is the driest meat. If the turkey is baked in this position, then the white meat is saturated with juices and will become soft and juicy.

So that the carcass does not fall to one side (this is true for homemade "natural" turkey), you need to back it up, you can use apples. The broiler turkey is more stable as it has more white meat.

First bake the turkey for 50 minutes at a temperature of 190-200 degrees. Then reduce the fire to 170 degrees and bake the turkey for another 3-4 hours.

Then you need to cut the foil, pour the turkey with the resulting juice. You can pour boiled potatoes on the sides, which after will serve as a side dish. Put the turkey in the oven for another 40 minutes.

Ready turkey baked with apples will be very fragrant, tender, with a crispy golden crust.

The turkey baked with apples is ready. Enjoy your meal!

Baked turkey in the oven is the main dish on the festive table during Christmas. The tradition of cooking turkey in the oven for the Christmas holidays has been going on for centuries. Some families prepare chicken, pheasant or partridge for this holiday, but these birds are the most popular and mouth-watering.

An oven-baked turkey, the recipes of which are most popular among housewives, will please your whole family during the holiday. Crisp and amazing flavor of the finished dish, well, who can resist it. Therefore, many housewives are interested in how to cook a turkey in the oven.

A juicy baked turkey in the oven can be obtained if it is pre-stuffed with small pieces of bacon, in addition, it will be more juicy and tasty if you pour water on the bird with the escaping fat during baking in the oven. There is another secret to making a juicy turkey, pickle a turkey carcass in a prepared marinade in a few hours. Very often, the turkey is baked in foil so that it can be cooked evenly in the oven.

Christmas turkey in the oven - a delicious recipe

1 large turkey carcass
2 apples
4 cloves of garlic,
1 orange
Chicken fat to taste
Rosemary leaves
30 grams of butter,
Sage leaves
Ground paprika
Sunflower oil,
Mustard grease,

Cooking:

Fresh or previously thawed turkey carcass must be cut, removing all the insides from it. Rinse the carcass several times under running water and dry it with paper towels or napkins.

Outside and inside, rub the turkey with salt, ground paprika and pepper. Make small cuts on the carcass and stick garlic cloves in them. And to make the bird fatter, chicken fat can be inserted into the incisions made.

For a delicious baked turkey in the oven, it is important to grease the carcass with sunflower oil mixed with mustard. This will make it juicy and fragrant! Inside the turkey, place rosemary and sage leaves, as well as pre-washed and sliced \u200b\u200bfruit.

Thoroughly wrap the stuffed turkey in foil, which must first be greased with butter. Place the bird on a heatproof dish or on a baking sheet. The turkey should be laid breast-down, because it is the driest, and in this position it will be saturated with flowing juice and will be more juicy.

Bake the turkey in the oven for forty-five minutes, after which it must be carefully removed. After which the temperature must be reduced and baked for another four hours. Remove the turkey from the oven, carefully unfold in foil and pour on it all the accumulated juices. You can discard the foil, and place the turkey for another 30 minutes in the oven. The turkey is completely ready, you need to serve it in a deep and beautiful dish, as a side dish to the bird you can serve the potatoes baked in the oven.

Video recipe for cooking turkey in the oven

(youtube) rkzS9c2V5IQ | 420 | 260 | 0 (/ youtube)

Whole marinated baked turkey: recipe

Baked turkey in the oven is a traditional American dish that probably everyone likes. You can cook a turkey in many ways, but we offer you the most popular and delicious option - the recipe for making a whole turkey.

The composition of the dish:
1 turkey (6 kg),
5 liters of distilled water,
200 grams of butter,
1 cup salt
Dried rosemary,
Half a glass of brown or regular sugar,
Peppercorns,
Ground thyme
1 spoon ground paprika
Ground sage,
2 leaves of laurel,

Cooking Turkey:

Strip the turkey carcass from hairs and small feathers, and then thoroughly rinse the turkey under running water from the outside and from the inside. Dry the bird carcass with paper towels or napkins and transfer it to a deep bowl.

Turkey brine can be prepared in advance, for this, fill a deep pan with clean water and put it to boil in a strong fire, bring the liquid to a boil. When the liquid boils completely, add salt to the water, then add sugar, the amount of which is indicated in the recipe. And also do not forget about the bay leaf and all the spices indicated in the recipe.

Bring all the contents in the pan to a boil again so that the spices can give off their aroma, boil the brine for ten minutes until the salt and sugar are completely dissolved. Remove the pan from the heat and cool the brine at room temperature.

Transfer the turkey carcass into a large bag and fill it with prepared brine. Squeeze the bag a little so that all the air can come out of it, tie a bag or fasten it with a zipper, place in a deep saucepan and refrigerate.

Fill the bird in brine for twelve hours. After the time has passed, thoroughly preheat the oven. Remove the bird from the refrigerator and drain the whole brine from the bag. Rinse the bird in running water, then dry it with paper towels or towels, it is very important that there is no excess liquid on the turkey.

On the dorsal part of the carcass you need to raise the skin and make a longitudinal section of a small size. Pass strips of cut skin between the legs of the bird, and carefully put it on the legs.

In the baking dish, you need to install a metal stand and carefully lay the turkey on it with the breast side up. Cover the form with the bird with a layer of foil and connect its edges so that there are no gaps. Put the Indian form in a carefully heated oven and bake for about two and a half hours. And after this time, the turkey must be pulled out of the oven, remove the foil and carefully lubricate it with softened butter with a brush. Put the pan in the oven again and continue baking it for another hour.

Using the shoulder blades, carefully transfer the finished turkey to a large dish, cover with foil and let it brew for fifteen minutes to make the meat more juicy. Roasted turkey in the oven should only be served hot.

Tasty baked turkey in the oven with prunes and apples

Essential Ingredients:
5 pieces of apples
1 turkey (4 kilograms),
220 grams pitted prunes,
1.5 tablespoons seasoning for meat,
2.3 tablespoons of salt
3 tablespoons of sunflower oil,

Turkey Recipe:

Rub the washed and cleaned turkey the night before with a special marinade. For its preparation, it is necessary to mix seasoning, salt and sunflower oil in one container. It is better to use seasoning without adding salt. mix all contents thoroughly, and then grate the bird carcass with all contents inside and out.

The bird must be wrapped in clean special baking paper and put in the refrigerator for the whole night. The next day you need to prepare the filling for the bird. For this, sweet and sour apples must be washed and cut into quarters, remove the seeds and core.

Mix apples with washed prunes, after which you need to stuff the bird. Chop off the carcass with toothpicks or carefully stitch with thread. Spread whole turkey on all sides with melted butter to create protection against high temperatures in the oven.

Carefully put on the prepared sleeve on the turkey, after which the sleeve must be tied and fixed with wire. Place the bird in a preheated oven for two and a half hours. And so that the carcass of the bird is well browned, you need to open the sleeve on top and bake in the oven for another twenty-five minutes.

Appetizing baked turkey in the oven with prunes and apples is completely ready, it can be cut into separate pieces or serve the whole bird. Enjoy your meal!